Salmon-Potato Cakes

Photo: Sweetnlow257

Yield: 4 servings
Community Recipe from

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Ingredients

  • 14 ounce(s) fresh skinless salmon fillets
  • 2 cup(s) refrigerated sour cream and chive flavored mashed potatoes
  • 1/2 cup(s) seasoned fine dry bread crumbs
  • 3 tablespoon(s) snipped fresh dill*
  • nonstick cooking spray
  • 1 5 ounce package mixed salad greens
  • 1/2 cup(s) bottled honey-dijon salad dressing

Preparation



  1. Rinse and dry salmon. Place in 2-quart square microwave-safe baking dish; cover with vented plastic. Microcook on high (100% power) for 2-1/2 to 3-1/2 minutes or until salmon flakes easily with a fork. Break in pieces. In bowl combine salmon, potatoes, bread crumbs, and dill. Form salmon mixture in eight 3-1/2-inch cakes. Lightly coat a large nonstick skillet with cooking spray. Cook cakes over medium-high heat 3 to 4 minutes on each side, until heated through and browned. Place salad greens on plates. Top with salmon-potato cakes; serve with salad dressing. Makes 4 servings.



  2. Nutrition Facts (Salmon - Potato Cakes) Servings Per Recipe 4,
  3. Calories 503,
  4. Protein (gm) 25,
  5. Carbohydrate (gm) 31,
  6. Fat, total (gm) 31,
  7. Cholesterol (mg) 74,
  8. Saturated fat (gm) 7,
  9. Monosaturated fat (gm) 4,
  10. Polyunsaturated fat (gm) 4,
  11. Dietary Fiber, total (gm) 2,
  12. Sugar, total (gm) 8,
  13. Vitamin A (IU) 826,
  14. Vitamin C (mg) 8,
  15. Thiamin (mg) 0,
  16. Riboflavin (mg) 0,
  17. Niacin (mg) 8,
  18. Pyridoxine (Vit. B6) (mg) 1,
  19. Folate (µg) 77,
  20. Cobalamin (Vit. B12) (µg) 3,
  21. Sodium (mg) 851,
  22. Potassium (mg) 503,
  23. Calcium (DV %) 91,
  24. Iron (DV %) 2,
  25. Percent Daily Values are based on a 2,000 calorie diet
June 2012

This recipe is a personal recipe added by Sweetnlow257 and has not been tested or endorsed by MyRecipes.

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